Duck Fat Potatoes (Christmas Roast Potatoes)
This is the best Christmas roast potatoes you will make this season! They are golden and crispy on the outside, soft and fluffy on the inside, and perfectly seasoned with homemade roast potato seasoning. Whether you're having a traditional Christmas dinner or treating yourself to a decadent dish, these duck fat roast potatoes will be the star of the show.
Ingredients
- 3 lb Potatoes Yukon gold, russet, maris piper and the like
- 4 Tablespoons duck fat you can use up to 6 tablespoons
- 1 Tablespoon roast potato seasoning
- Salt and freshly ground black pepper to taste
- Fresh rosemary and parsley to serve
Instructions
- Preheat your oven to 220C / 425F.
- Peel and chop the potatoes into large, evenly sized chunks (4-6 pieces)
- Parboil the potatoes: Place the potatoes in a large pot of cold, salted water and bring to a boil. Cook for about 8-10 minutes until they are partially cooked but still firm.
- Drain the potatoes in a colander and let them sit for a few minutes to steam dry. in the meantime
- Add 4-6 Tablespoons of duck fat to a metal roasting pan. Place it in the preheated oven an heat the fat for 5 minutes until and fully melted. PS: Do not melt the duck fat before you measure it.
- Sprinkle the roast potato seasoning and black pepper on the partially cooked potatoes. Give it a good toss to roughen the edges of the potatoes without breaking them.
- Remove the baking pan from the oven and carefully add the partially cooked potatoes to the hot duck fat. Flip them in the oil, one at a time, ensuring they are evenly coated.
- Roast the potatoes in the oven for approximately 30 minutes. Carefully remove the pan from the oven and flip the potatoes. Baste it with some of the hot duck fat simultaneously. Return the pan to the oven and roast for an additional 20-30 minutes or until the potatoes are golden brown and crispy on the outside and soft and fluffy on the inside.
- Remove from the oven, transfer to a bowl, sprinkle chopped rosemary and parsley over it and toss to combine. Serve and enjoy!
Notes
Tips
- For good measure, toss the parboiled potatoes in two tablespoons of flour or semolina for extra crispness.
- It is important that you turn the potatoes at least once to ensure they cook evenly on all sides.
- If you have boiled the potatoes in salted water, there will not be a need to salt it again before roasting.
- Ensure that you use enough fat at the outset. The potatoes should be well coated in fat, with some sitting at the bottom of the pan for maximum crispness and flavor.
- If you want to add some extra flavor, you can sprinkle parmesan cheese over the potatoes during the last 10 minutes of roasting. That said, it is not a British thing to do. Less is more.
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 14mgPotassium: 955mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 27mgIron: 2mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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